The KaiKai Book

INGREDIENTS: 3 young coconuts (husk removed) 200g fish fillet 10 prawns (shelled and deveined) 1 small squid (washed and skin removed) 100ml coconut milk 50ml coconut water 3 eggs 2 tbsp rice flour ¼ tsp pepper ½ tsp sugar 1 tsp salt 2 tsp fish sauce 2 kaffir lime leaves (finely slices) Rempah: 5g dried chillies (soaked) 2 fresh red chillies 20g shallots 5g garlic 1 lemongrass 5g ginger 5g galangal 10g turmeric 5g candlenuts ½ tsp toasted belacan 50ml coconut water COOKING METHOD: Remove the top shell from the coconut. Strain the coconut water and set aside. Blend all the rempah ingredients into a smooth paste. Lightly whisk 3 eggs. Add in coconut milk, coconut water, rice flour, pepper, sugar, fish sauce and salt. Add in the rempah paste and kaffir lime leaves. Dice the half prawns and add to rempah. Slice the squid into rings and fish fillets into ½ cm thick slices. Add half the squid rings and fish slices to rempah. Fill the coconut shells with the otak-otak mixture. Steam for 20 minutes. Add remaining fish slices, prawns and squid on top. Steam for further 5 minutes, or until the otak-otak and seafood are cooked. See more @ http://themeatmen.sg/seafood-otak-otak-in-coconut-shell/